- Prepare the mussels: check all the mussels are closed and discard any that are open or don’t close with a gentle tap, together with any that are cracked or damaged. Pull off the beard and scrub with a stiff brush under cold running water to remove any barnacles.
- Heat the butter and oil in a large wide saucepan. Add the onion and garlic and cook gently for 2 minutes. Add the apple and cook for 1 minute. Add the apple juice, lemon zest and juice, and thyme, and bring to the boil.
- Add the mussels, shake the saucepan a few times and cover with a lid. Cook for about 2 minutes, then shake the mussels again. Cook for another 6-8 minutes, until all mussels have opened.
- Discard any unopened mussels and serve immediately, garnished with dill.
Recipe from National Seafood Week (9-16 October)
There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Mussels are a great treat for your immune system and your grey matter
1kg fresh, live mussels 2 tbsp butter 2 tbsp olive oil 1 onion, chopped 3 garlic cloves, chopped 1 large Granny Smith apple, core removed and cut into cubes 300ml apple juice Zest and juice 1 lemon 1 tsp chopped fresh thyme leaves Fresh dill, to garnish
Time: 10 minutes Serves: 4 Nutrition: 237 Cals, 13.6g Fat, 5g Sat Fat